Fresh Fig and Farro Salad

Serves 2

3 oz green beans

4 tsp walnut oil

2 tsp sherry vinegar

1/2 tsp maple syrup

1/2 tsp Dijon mustard

Salt and pepper to taste

1 cup cooked farro

2 fresh figs, quartered

4 tbsp toasted chopped hazelnuts

In a pot of boiling water, cook green beans until crisp-tender, about 3 minutes. Remove and cool. In a bowl, combine walnut oil, sherry vinegar, maple syrup and Dijon mustard. Season with salt and pepper to taste. Add farro and green beans; toss to coat. Divide between 2 plates and top each with 1 quartered fresh fig and 2 tbsp toasted chopped hazelnuts.

Grilled Figs With Mascarpone

Serves 2

1/8 tsp vanilla extract

1/2 tsp honey

2 tbsp mascarpone

3 figs

2 amaretto cookies, crushed

Mint for garnish

In a bowl, combine vanilla extract, honey and mascarpone. Cut figs in half. On a lightly oiled grill pan over medium-high heat, grill figs cut-side down until just charred, about 2 minutes; divide figs and mascarpone mixture between two plates. Top each with 1 crushed amaretto cookie; garnish with mint.